This version of caprese chicken is easy, delicious, and pretty on the plate! This summer, for the first time ever, we planted a few things in our backyard for eating. Felt quite industrious using our "crops" in our supper:)
8 bacon strips
4 boneless skinless chicken breast halves (6 oz. each)
1 T. olive oil
1/2 t. salt
1/4 t. pepper
2 plum tomatoes, sliced (I used regular tomatoes)
6 fresh basil leaves, thinly sliced
4 slices mozzarella cheese
Place bacon in an ungreased jelly roll pan or other large baking pan. Bake at 400 degrees for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.
Place chicken in an ungreased 9x13 baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross. (See photo below)
Bake, uncovered, at 400 degrees for 20-25 minutes or until meat thermometer reads 170. Top with cheese; bake 1 minute longer or until melted. Enjoy!
This recipe is found in Taste of Home Magazine June/July 2010.